Recent content by Dr. T.

Are EVABarrier tubes all sold with metric ID measurements? so should I use a 4mm ID with a 3/16" tube?

I've been an all-grain brewer for several years, and have just gotten tired of bottling - so I purchased my first kegerator, and I'm stoked about giving kegging a try. It was originally set up for the usual commercial keg. I purchased a ball-lock corny and some ball-lock adapters. The first...

Never hit such a high og, so I can’t say. I used two dry packets us-05 in a 2L starter. They were old yeast packets, yet kept in the frig (hence the starter). Not sure if the 8 points off is worth stressing about.

So now it seems that my gravity has stalled at 1.030. According to the recipe, I should be shooting for 1.022. This beer is pretty meaty, so I'm not expecting a bud light, nevertheless, 1.030 is a little "thick". Gravity was at 1.032 2 weeks after fermentation began. 3 weeks in it was...

I thought I'd let you know my decision, and where I'm at. Despite some cool and unique suggestions, I just went for it - the whole batch into my 10 gallon igloo mash tun. I only fit in about 7 gallons of strike water - all the way to the top. Since I had so little space in there I decided to...

After two weeks I'm at 1.032 with an expectation about about 1.02ish. I'll see where I'm at when I'm three weeks in. There is no visible fermentation occuring, but the rate slows down considerably at the end.

I did use a hop bag, and that greatly reduced trub. I used whirlfloc, whirlpooled on cooling... and really didn't have a lot of dense trub that fell to the bottom - so I dumped it all into the catalyst. I got rid of the first trub jar after about 8 hours and before pitching yeast. Since then...

With a valve at the bottom specifically made for removing trub/yeast, my question seems silly. What I mean is, after your wort has cooled, how do you minimize the trub getting to your beer. Here are a two options I've tried: 1. Rack or carefully transfer cooled wort to Catalyst, leaving...

I've got 5 gallons of a Goose Island Bourbon County Stout in my catalyst. My OG was about 1.1. I pitched yeast two weeks ago. Once my fermentation is complete and I've reached the gravity I'm shooting for, I'm wondering about aging. I've known people to keep(age) beer in their catalyst for...

Good option to consider

I've considered doing two half-sized mashes. Not thrilled about the extra time it will require, but it might be useful in this case

Thank you all for your input - This will address most questions: This is an all-grain kit with about 26.25 # of grains - whoa, I know! Milled and sealed in high density plastic bag and vacuum sealed, and stored in a dark and cool basement. The use by date on the dry yeast is 5/23, so I think...

I purchased this 5-gallon kit from homebrewsupply late in 2020 (shipped from keg connection). Sadly, it's been sitting in a box in my basement since. Doesn't seem like that kit exists anymore - sad... Anywho, I'm looking for some advice from those that may have attempted this one. I'm using...

This is probably a general question, but might also be categorized under the topic of fermentation and yeast. I understand that yeast requires oxygen, and have read lots over the years about the theory behind providing pure oxygen to wort. I've always aerated prior to pitching yeast - either...

BTW - home brewing is a good coronavirus hobby :-)